Summary
This exploratory study systematically investigated the determinants of invasive growth in wine yeast strain AWRI 796 using controlled experimental design. Sulfide enhanced invasion under nitrogen-limiting conditions, though effects were modified by pre-culture conditions and experimental variability. Genetic factors (key gene deletions) were primary drivers of invasiveness, whilst environmental conditions—particularly pre-2×SLAD pre-culture, later plate washing, and reduced nutrient levels—significantly influenced invasive behaviour and detection sensitivity.
Regional applicability
This laboratory study on wine yeast invasiveness has no direct geographic setting. The findings may be applicable to United Kingdom wine production and food safety contexts, particularly where understanding yeast contamination and filamentous behaviour is relevant to fermentation control and product integrity.
Key measures
Invasive growth phenotype under varying conditions; effects of sulfide, gene deletions, nitrogen limitation, pre-culture media, plate washing timing, and nutrient levels on invasion
Outcomes reported
The study identified experimental conditions under which sulfide-induced invasive growth in wine yeast (AWRI 796) can be reliably observed and quantified, and determined how sulfide, genetic deletions, and environmental factors influence invasive behaviour.
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